Make It

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Heat oven to 225ºF.

Beat egg whites and cream of tartar in large bowl with mixer on high speed 3 to 5 min. or until soft peaks form. Gradually add granulated sugar, 1 Tbsp. at a time, beating constantly until stiff peaks form. Whisk in peppermint extract.

Spoon into pastry bag fitted with large star tip. Use to pipe meringue mixture into 30 shapes on parchment-covered baking sheets. Top each with gum paste candy to resemble toque.

Bake 1-1/4 hours or just until meringues are dried. (Do not let meringues brown.) Turn off oven. Open oven door slightly; let meringues sit in oven 2 hours or until completed cooled.

Substitute

Food Facts

The cream of tartar helps increase the stability and volume of the beaten egg whites used to make the meringue. Look for cream of tartar in the baking section of your grocery store.

Servings

30 servings, 1 toque (11 g) each

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size 30 servings, 1 toque (11 g) each

AMOUNT PER SERVING

Calories

50

% Daily Value

Total fat

1.5g

Saturated fat

0.5g

Cholesterol

0mg

Sodium

10mg

Carbohydrate

10g

Dietary fibre

0g

Sugars

9g

Protein

1g

Vitamin A

0 %DV

Vitamin C

0 %DV

Calcium

0 %DV

Iron

0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.